Plus, we needed to audition soups to take to the Benson Christmas dinner this weekend.
It was only fair to have a cook off between two recipes. One recipe is per a cookbook we received as a wedding gift and have only discovered its genius (America's Test Kitchen Family Cookbook) and the other one was found on Pinterest.
Prep time: 15 minutes
Total Time: 1 hour
10 ears fresh corn, husks and silk removed (we substituted frozen corn. Directions below)
4 ounces bacon (about 4 slices), chopped fine
1 onion, minced
2 garlic cloves, minced
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups whole milk (I just used 1 cup 1 percent)
12 ounces red potatoes, scrubbed and cut into 1/4-inch cubes
2 bay leaves (didn't have this but I am sure it would just add to the flavor)
1 teaspoon minced fresh thyme or 1/2 tsp. dried
1 cup heavy cream (didn't include. Do you usually keep cream on hand?)
2 tablespoons minced parsley
Salt and pepper to taste
1. Cook bacon in a large Dutch oven (I just used a regular pan) over medium heat until crisp, about 8 minutes. Stir in the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
3. Slowly stir in the broth and milk, scraping up any brown bits. Stir in potatoes, bay leaves, thyme and grated corn.
4. Bring to a simmer and cook until the potatoes are almost tender, about 15 minutes.
5. Stir in remaining corn kernels and cream. Continue to simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes. Discard bay leaves. Stir in the parsley and season with salt and pepper to taste before serving.
Rating: 4. Delicious. However, the potatoes were cut too small for me to easily pick them out (I hate potatoes). And I omitted the cream (I never have cream on hand) so it wasn't as creamy as I would have liked it to be.
Note: How to use frozen corn: Puree 1 pound of frozen corn in blender with broth until smooth. Omit flour in step 2 and use the pureed frozen corn in place of grated corn.
Summer Corn, Bacon and Potato Chowder
Cook time 15 minutes
Total time 25-30 minutes
||1 medium uncooked potatoes|
|1 spray cooking spray|
|1/2 cups uncooked celery, chopped|
|1/4 cup uncooked onion, chopped (or 1 large shallot)|
|4 pieces corn on the cob, kernels removed with a knife|
|1 cup sweet red peppers, diced|
|4 slices bacon, diced|
|2 cups fat-free skim milk|
|1/2 tsp table salt|
|1/4 tsp black pepper|